BillyMack · 46-50, M
I’ll take one
This message was deleted by its author.
This comment is hidden.
Show Comment
WasEP · 51-55, M
I don’t think I can anymore, I did back in high school.
JustEd · 41-45, M
Have had one of those in ages.
AdmiralPrune · 46-50, M
SleepingWithGhosts · 46-50, M
Delicious, yet disgusting at the same time!
Dan193 · 31-35, M
What drink u got?
Sapio · 51-55, M
The one thing I stayed away from at McDonald's.
XDHyperGirlXD1 · 31-35, F
PHlover19701 · 56-60, M
I tried one once....never tried it again. I could'nt even finish it....aweful. I wouldnt say I have a refined palette.....Im mean, I love scrapple, but I cant eat a McRib.
For all those that can....eat up & enjoy.
For all those that can....eat up & enjoy.
Lilnonames · F
yuck cant eat that
Lilnonames · F
@Lilnonames Product description
The McRib consists of a restructured[2] boneless pork patty shaped like a miniature rack of ribs, barbecue sauce, onions, and pickles, served as a sandwich on a 5+1⁄2-inch (14 cm) roll. Meat restructuring was developed by the US Army to deliver low-cost meat to troops in the field.[9] The process was refined by a Natick Army Labs meat scientist, Dr. Roger Mandigo, leading to the McRib patty.[2][10] It is primarily composed of ground pork shoulder.[11]
Government doesn't patent their intellectual property, so anyone can use it. They (the Natick Center) presented material at technical meetings...The military allowed us to use the processes they'd developed.
− Roger Mandigo, Natick Center contractor and meat scientist[9]
In an attempt to give pork "the same stature as beef in the institutional market," the National Pork Producers Council funded Mandigo to show how to apply the new technique. Using his roadmap, McDonald's then developed "a patty of pork made from small flakes of meat taken from the shoulders of a pig
The McRib consists of a restructured[2] boneless pork patty shaped like a miniature rack of ribs, barbecue sauce, onions, and pickles, served as a sandwich on a 5+1⁄2-inch (14 cm) roll. Meat restructuring was developed by the US Army to deliver low-cost meat to troops in the field.[9] The process was refined by a Natick Army Labs meat scientist, Dr. Roger Mandigo, leading to the McRib patty.[2][10] It is primarily composed of ground pork shoulder.[11]
Government doesn't patent their intellectual property, so anyone can use it. They (the Natick Center) presented material at technical meetings...The military allowed us to use the processes they'd developed.
− Roger Mandigo, Natick Center contractor and meat scientist[9]
In an attempt to give pork "the same stature as beef in the institutional market," the National Pork Producers Council funded Mandigo to show how to apply the new technique. Using his roadmap, McDonald's then developed "a patty of pork made from small flakes of meat taken from the shoulders of a pig
Lilnonames · F
@Nursegirl then enjoy😀